Potato, Chickpea and Spinach Curry

Potato, Chickpea and Spinach Curry

As you have probably already discerned one of my favourite foods to eat is a good ol’ curry. They suit my taste perfectly. I like something filling, fresh and with plenty of flavour. One thing I have never tried, however, is putting a poached egg on top of a curry. Now, poached eggs are all well and good, in their own little environment; usually a muffin. However, I was a little skeptical of how they would fit in atop a curry. Fear not though my little foodies, all is not lost, a poached egg suits this curry down to the ground.

Also, I really must express how delicious vegetable curries are. The thing about a chicken curry is, unless you’re willing to marinate your meat for a good few hours, the dish is very much a curry with bits of chicken added almost as an afterthought. I’m not saying that is a bad thing, chicken can be very delicious. However, when you use potato in a curry it takes on all of the flavour of the spices, this really makes the dish extra special. Not to mention the fact that a single portion of this curry has a mere 300-400 calories, and barely any fat.

I have also found that spinach is both incredibly versatile and impressively cheap. A good sized bag will set you back around £1.50, however, this will be good for eight portions of food. Spinach is also ridiculously good for you. If the example of Popeye isn’t enough to convince you of that fact, then surely the realisation that it contains antioxidants as well as a plethora of vitamins and minerals will.

This recipe is enough to feed two students in the prime of life, and will take 40 minutes to prepare.

Potato, Chickpea and Spinach Curry {recipe}

Serves 4

Ingredients:

350g potatoes, 1.5 cm cubes

200g chickpeas

two good handfuls of fresh spinach

two medium eggs

1 medium onion, diced

1 clove of garlic, mashed

400ml vegetable stock

2 tsp tomato puree

1 tsp cumin

1/2 tsp turmeric

1/2 tsp ground coriander

1/4 tsp chili flakes, this is really down to personal preference

vegetable oil

seasoning

1 tbsp natural yoghurt, plus extra to serve

chapati or naan to serve (optional)

Method:

Heat up some vegetable oil in a pan and briefly toast the spices. To these add the onion and garlic, cook until translucent. Add the potatoes and give a good stir. Cook for 5 minutes.

To the potatoes add the stock and puree and cook on a medium heat for 20 minutes.

A couple of minutes before the potatoes are cooked put some water on to boil. Poach the eggs by gently cracking them into the water. This should only take a matter of minutes.

To the cooked potatoes add a twist of pepper and the chickpeas. Cook for a minute before adding the spinach. Don’t worry if the spinach looks too much, it will wilt. Once it has wilted stir in the yoghurt and serve in a bowl with the optionals mentioned above. Finally, place the egg on top of the curry.

Cost: This dish should come to around £1.80 for everything, for both people. Pretty handy I think, considering it’s amazing.

5 comments on “Potato, Chickpea and Spinach Curry”

Wow, this looks fantastic! I am a huge curry fan as well, although I tend to have difficulty in creating dishes with as intense of flavor as I want. This curry dish looks luscious, can’t wait to try it!

Oh yes, please do try it. It is really delicious, probably one of my best curries I’d say. I was going to say you should look out for the beef curry I’m going to blog about soon… but from your blog it seems as though you’re almost certainly a vegetarian.